Tuesday, April 30, 2013



  • 1 cup butter
  • 1/3 cup Dutch-process cocoa
  • 1 cup hot water
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon espresso powder, optional
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk or yogurt; low-fat is fine
  • 2 large eggs
  • 1 teaspoon vanilla extract

  • 1/3 cup Dutch-process cocoa, sifted*
  • 1/2 cup semisweet chocolate chips
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup (4 tablespoons) butter
  • 1/2 cup vegetable shortening
  • 4 cups confectioners' sugar, sifted*
*For the smoothest filling — yes, you DO have to sift the cocoa and sugar. If a few lumps don't bother you, never mind the sifting.

  • 1 cup semisweet chocolate chips
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/3 cup heavy cream
  • 3/4 cup confectioner's sugar, sifted*
*For extra-chocolate-y icing, substitute 1/2 cup confectioners' sugar + 1/4 cup Dutch-process cocoa powder, sifted together, for the 3/4 cup confectioners' sugar called for.


Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan; or line with parchment, and grease the parchment.

1) To make the cake: Melt the butter, and stir in the cocoa and hot water.

2) In a separate bowl, combine the flour, espresso powder, sugar, soda and salt.

3) Pour the cocoa mixture over the dry ingredients, stirring to blend.

4) Beat in the buttermilk or yogurt, eggs and vanilla.

5) Pour the batter into the prepared pan. Bake the cake for 30 minutes, or until it tests done. (You'll smell the chocolate aroma, and the cake will begin to pull away from the edge of the pan). Remove from the oven and cool on a rack.

6) To make the filling: Place the cocoa, chips, salt, and heavy cream in a microwave-safe bowl. Heat until the cream is very hot, and the chips have softened. Remove from the heat, and stir till the chips are melted and the mixture is smooth, reheating briefly if necessary. Stir in the vanilla, and set aside.

7) In a large bowl, beat together the butter, shortening, and half the confectioners' sugar until fluffy. It'll go through a crumbly stage; keep on beating and it'll come together.

8) Add the chocolate mixture, beating till smooth.

9) Scrape the bowl, then add the remaining confectioners' sugar. Beat again until the filling is a fluffy, spreadable texture; adjust the consistency with a little more cream, if necessary.

10) To assemble the cakes: Turn the cooled cake out of the pan, and cut it in half crosswise, to make two 9" x 6 1/2" rectangles. Using a long serrated knife, slice through the middle of each rectangle to make two halves (a top and a bottom) suitable for filling.

11) Spread half the filling on one bottom piece, using your wet fingers to pat/spread it right to the edge of the cake. Repeat with the other bottom piece. Top the bottom pieces with the top pieces. You should now have two chocolate-filled 9" x 6 1/2" cakes.

12) To make the icing: Combine the chocolate chips, corn syrup, vanilla, and heavy cream in a microwave-safe bowl. Microwave until the cream is very hot, and the chips have softened. Stir till the chips have melted and the mixture is smooth, reheating briefly if necessary.

13) Add the confectioners' sugar, or the confectioners' sugar/cocoa, and beat till smooth.

14) Spread the icing evenly over the two cakes. Working with one cake at a time, make two vertical slices and two horizontal slices, to yield nine 2" x 3" snack cakes. Repeat with the remaining cake.

15) Serve immediately. For storage, allow the icing to set, then wrap each cake in plastic wrap individually. Cakes freeze nicely if well-wrapped.

Yield: 18 snack cakes.


Tres Leches (Milk Cake)

Tres Leches (Milk Cake)

This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Source: http://allrecipes.com/recipe/tres-leches-milk-cake/

Monday, April 29, 2013

Key Lime Yogurt Pie

photo: shape.com

You won’t need the luck o’ the Irish when you’re whipping up this low-cal key lime pie. Thanks to fat-free cream cheese and light yogurt, this no-bake dessert won’t max out your daily calorie intake.

Key Lime Yogurt Pie

  • 2 tbsp. cold water
  • 1 tbsp. fresh lime juice
  • 1 1/2 tsp. unflavored gelatin
  • 4 oz. fat-free cream cheese, softened
  • 3 containers (6 oz. each) Yoplait Light Thick & Creamy key lime pie yogurt
  • 1/2 c. frozen (thawed) reduced-fat whipped topping
  • 2 tsp. grated lime peel
  • 1 reduced-fat graham cracker crumb crust (6 oz.)


In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Makes 8 servings.

Source: http://www.shape.com/healthy-eating/meal-ideas/10-tasty-green-foods-st-pattys-day

Pineapple Pudding Cake Mix Cake

Pineapple Pudding Cake Mix Cake Ingredients: 1 (8 3/4 ounce) can crushed pineapple 19 ounces yellow cake mix 1 (3 ounce) package cream cheese 1 1/2 cups milk 1 (3 3/4 ounce) package vanilla instant pudding mix 2 cups Cool Whip 3 eggs 1/3 cup oil Instructions: drain pinesapple reserving liquid pprepare cake mix acording to directions subbing pineapple juice for water plus enough liquid to be amount called for pour into greased flouted cake pan bake at 350 for 25 to 30 minutes 5 cool. 6 beat cream cheese til smooth and fluffy. 7 gradually beat in milk. 8 add pudding mix. 9 beat 2 minutes on low speed fold in pineapple top with cool whip. Read more at: http://www.food.com/recipe/pineapple-pudding-cake-cake-mix-cake-341385?oc=linkback

Easy Cheesy Breadsticks

 photo: food.com

Easy Cheesy Breadsticks

  • 1 (10 ounce) can prepared pizza crust
  • 1 tablespoon butter, melted
  • 1/2 cup provolone cheese, shredded
  • 1 tablespoon parmesan cheese
  • 1 tablespoon dried basil
  • 1/4 teaspoon garlic salt


  1. Preheat oven to 425.
  2. Unroll pizza dough onto a greased cookie sheet and brush with butter.
  3. Sprinkle cheeses and spices evenly over the dough.
  4. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
  5. Do not seperate strips.
  6. Bake for 10-12 minutes or until light golden brown.
  7. Recut along each strip and remove from cooking sheet.
  8. Serve sticks warm with marinara sauce.

Source: http://www.food.com/recipe/easy-cheesy-breadsticks-149066

Saturday, April 27, 2013

Coconut Cream Cupcakes

Coconut Cream Cupcakes

Coconut cream pie, meet cupcake. The best of both worlds, in one hand-held dessert, don’t you think? Who says pouffy, pillowy coconut cream pie should be limited to a pastry crust? These coconut cupcakes are made with coconut milk – in the batter and frosting – and then doused in shredded coconut to simulate a classic diner-style coconut cream pie. And because it looks divine, of course.

Coconut extract is added for an extra boost of coconut flavor. If you don’t have any, substitute vanilla.

  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp coconut extract
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup coconut milk or regular milk

Frosting (recipe follows) and shredded coconut, for decorating

Coconut Frosting:
  • 1 cup butter, at room temperature
  • 8 cups confectioners’ sugar
  • 1/2 cup coconut milk or regular milk
  • 1 tsp coconut extract


Preheat oven to 350F. Line cupcake pans with paper liners; set aside.

In a large bowl beat the butter and sugar for a few minutes, until fluffy. Add the eggs one at a time, beating after each. Beat in the vanilla.

In a medium bowl, stir together the flour, baking powder and salt. Add about a third to the butter mixture, beating on low speed just until combined. Add half the coconut milk in the same manner, then another third of the flour mixture, the rest of the coconut milk and the rest of the flour. It may look curdled at some point -this is OK.

Fill the prepared muffin cups 3/4 full and bake for 20-25 minutes, until pale golden and springy to the touch. Meanwhile, to make the frosting: beat the butter and half the confectioners’ sugar until smooth; add half the coconut milk, then the rest, and the extract, and the rest of the confectioners’ sugar, beating until you have a spreadable frosting. Cool completely before frosting. If you like, put about a cup of shredded coconut into a shallow dish and dip freshly frosted cupcakes to coat completely. Makes about 2 dozen cupcakes.

Source: http://babble.com/best-recipes/coconut-cream-cupcakes-2/

Citrus Almond Champagne Cake Recipe

Citrus Almond Champagne Cake Recipe

This is one of those simple cake recipes that will surely leave the tummies of all who eat it happy and satisfied. Easy cake recipes that are both easy and delicious can be hard to find. This Citrus Almond Champagne Cake is both. Serve it a baby shower, birthday or dinner party 

get the recipe here: Citrus Almond Champagne Cake Recipe by Michelles Journal Corner

Friday, April 26, 2013

Creme Caramel

Creme Caramel

  • 2/3 cup sugar
  • 1/3 cup water
  • 1 cup milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/2 cup caster or fine sugar
  • 1 1/2 teaspoons vanilla extract


Special equipment: a pastry brush, 6 (4-ounce) ramekins

Preheat the oven to 325 degrees F.

Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.

In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.

Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.

To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

Strawberry Chiffon Pie

Strawberry Chiffon Pie

  • 1 3/4 cup graham cracker crumbs
  • 1/2 cup butter (1 stick), melted
  • 1/4 cup sugar
  • 2 cups whipping cream
  • 1/4 cup sugar
  • 16 ounces fresh or frozen strawberries, pureed
  • 2 envelopes unflavored gelatin
  • 1/2 cup sweetened condensed milk
  • 2-3 drops red red food color gel or equal


Preheat the oven to 350 degrees if you wish to bake your crumb crust.  Baking helps hold the crust together but is not necessary.

  1. In a 9-inch springform pan, mix the graham cracker crumbs and sugar. Make a well in the center of the crumbs and pour in the melted butter. Using a whisk mix together the crumbs and butter until moistened. Shape the crust with the edge of a cup pressing the crumbs against the bottom and sides of the pan. If you choose, bake the crust for 6 to 8 minutes or until the edges are barely browned. Set aside to cool.
  2. In a mixer, beat the whipping cream until soft peaks form. Add the sugar and continue to beat until stiff peaks form. Set aside.
  3. In a small saucepan over medium heat, mix the pureed fruit and gelatin until dissolved. Remove from heat. Stir in the sweetened condensed milk. Add food coloring, if desired. (Make it darker than you think you should. You will be folding it into the whipped cream therefor lightening the color.) Allow to cool slightly.
  4. Fold the fruit mixture into the whipped cream until smooth using a whisk if necessary.  Pour filling into the crumb crust. Refrigerate until set for at least 45 minutes. (You can speed up the process by putting it in the freezer for 15 to 20 minutes.)
  5. Serve cold with whipped cream and fresh berries for garnish. We drizzled white chocolate dessert sauce over top.

Cream Cheese Variation

Whip only 1 3/4 cup of cream, instead of 2 cups, and add 8 ounces of softened cream cheese. Continue beating until fluffy. Continue with the recipe.

Source:  http://www.preparedpantry.com/Recipes/Strawberry-Chiffon-Pie.htm

Monday, April 22, 2013

Carrot Cake Cupcakes

Carrot Cake Cupcakes

  • 2 c whole-wheat pastry flour
  • 1 c all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1 c lightly packed brown sugar
  • 1/4 c canola oil
  • 2 large eggs
  • 1/2 c plain yogurt
  • 1 lb carrots, grated
  • 1/2 c golden raisins
  • 4 oz light cream cheese, at room temperature
  • 1 c confectioners' sugar
  • 1/4 c chopped walnuts (optional)


1. Preheat oven to 350°F. In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

2. With an electric mixer, beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yogurt, carrots, and raisins. Mix in the flour mixture until just combined.

3. Spoon batter into paper-lined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

4. Using an electric mixer, whip cream cheese and sugar. Spread over each cupcake. Top with walnuts, if desired.

Makes 18. Per cupcake: 220 cal, 5 g fat (0.5 sat fat), 41 g carbs, 3 g fiber, 260 mg sodium, 5 g protein

Source: http://www.womenshealthmag.com/nutrition/comfort-food-4

Carrot Cake From Scratch

Carrot Cake From Scratch

  • 2c flour
  • 2c sugar
  • 1 tsp soda
  • 3 cups grated carrots
  • 1 tsp cinnamon
  • 4 eggs
  • 1 cup plus 1 TB vegetable oil
  • 1 tsp salt (I only used about 3/4 tsp sea salt)
  • (I also added a tiny bit of vanilla)
  • (Also I added 1/2 c raisins...but probably coulda been 3/4 - 1 cup)

    1. Preheat oven to 350 degrees
    2. Sift together flour, sugar, soda, and salt.
    3. Beat in oil and eggs. ( I just did it by hand)
    4. Mix carrots and cinnamon together in a separate bowl.
    5. Put cinnamon carrots in batter.
    6. At this time you fold in raisins and nuts if you choose.
    7. Bake in 9X9 pan for 25-30 minutes or until toothpick in center comes out clean.
      (I only had muffin tins and an 11X7 pan. So I made 2 muffins and put the rest in the 11X7 which took about 45 min.) Timing will be different for everyone, but just test with a toothpick.


      • 4 oz softened cream cheese
      • 1/4 butter softened (1 stick)
      • 2 1/2 - 3 cups powdered sugar
      • 1-2 TB milk
      • 1-2 TB vanilla
      • (I added 1 cup chopped pecans)

      1. Cream butter and cream cheese
      2. Add powdered sugar 1/2 cup at a time
      3. Add liquids.
      4. Adjust with liquids and powdered sugar alternating if necessary.
      5. Frost cake when cake is completely cooled.
      6. Top frosting with chopped nuts if desired.
      7. Store cake covered in fridge.

      Source: http://www.cookinandkickin.com/2009/10/carrot-cake-from-scratch_13.html

      Saturday, April 20, 2013

      New York Cheesecake

      New York Cheesecake

      • 5 large eggs, room temperature
      • 2 cups (one pint) sour cream, room temperature
      • 4 8-ounce packages cream cheese, room temperature
      • 8 tablespoons (one stick) unsalted butter, room temperature
      • 1 1/2 cups sugar
      • 2 tablespoons cornstarch
      • 1 1/2 teaspoons vanilla extract
      • 1 teaspoon fresh lemon juice
      • 1 teaspoon grated lemon zest


      Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into the pan when you put it into the bain-marie.  Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

      In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

      In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  Add this to the egg-sour cream mixture and beat until smooth.

      Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

      Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.  Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

      Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.  Remove from the water bath and carefully peel the aluminum foil from around the pan.  Let stand at room temperature until completely cool, about 4 hours.  Refrigerate, covered, until well chilled.  For best flavor and texture, this cheesecake is best chilled overnight.

      **My Notes:  I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature.  I've hurried the cream cheese and have had unsightly lumps of it in my batter.

      **I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.

      ** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie.  When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.

      Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down.  I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven.  I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers!

      **When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top.  Do not despair.  As the cheesecake cools, it will gently deflate and the hairline cracks disappear.

      Source: http://foodforahungrysoul.blogspot.com/2010/12/new-york-cheesecake.html

      Blueberry Cheesecake

      Blueberry Cheesecake


      For The Base:

      For The Basic Cheesecake:
      • 1 ltr (5 cups) milk
      • 2 tbsp lemon juice
      • 5 tbsp powdered sugar
      • 1/4 cup fresh cream
      • 2 tbsp cream cheese ,

      Other Ingredients:
      • 1/4 cup blueberry crush ,
      • 1 tsp lemon juice
      • 1 cup whipped cream

      For The Garnish:


      For the base:
      Spread and press the sponge cake into the base of a 175 mm. (7") loose bottomed cake tin.
      Soak the sponge cake layer with the sugar syrup and keep aside.

      For the basic cheesecake:
      Keep 4 tbsp milk aside and bring the remaining milk to boil in a deep pan.
      When the milk starts boiling, remove from the flame, add the lemon juice and wait for 2 minutes.
      Stir once and again wait for 2 minutes or till the milk is completely curdled. Strain it with the help of a strainer and squeeze out all the excess water from the paneer.
      Combine the prepared paneer, 4 tbsp milk (kept aside), sugar and fresh cream and blend in a mixer to a smooth paste.
      Transfer the paste into a bowl, add the cream cheese and mix well.
      Strain the prepared mixture with the help of a sieve and keep aside.

      How to proceed:
      Combine the prepared basic cheesecake mixture, blueberry crush and lemon juice in a bowl and mix well.
      Add the whipped cream and fold gently.
      Pour this mixture evenly over the prepared sponge cake base and spread it evenly using a palate knife.
      Refrigerate for 1 hour or till the cheesecake sets.
      Demould the cheesecake and cut into 6 equal wedges.
      Pour 2 tbsp of the blueberry crush on each wedge and serve chilled.

      Handy tip:
      To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow to simmer on a slow flame till the sugar thickens.
      For parties, you can set the cheesecake into individual moulds of your choice.

      Source: http://www.tarladalal.com/Blueberry-Cheesecake-(-Cheesecakes-Recipe)-35881r

      Friday, April 19, 2013

      Banana Cream Cheesecake

      Banana Cream Cheesecake

      • 1-3/4 cups graham cracker crumbs
      • 1/4 cup sugar
      • 1/2 cup butter, melted

      • 1 package (8 ounces) Philadelphia® Cream Cheese, softened
      • 1/2 cup sugar
      • 1 carton (8 ounces) frozen whipped topping, thawed, divided
      • 3 to 4 medium firm bananas, sliced
      • 1-3/4 cups cold milk
      • 1 package (3.4 ounces) instant banana cream pudding mix


      1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
      2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
      3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set. Yield: 10 servings.

      Nutritional Facts:
      1 serving (1 slice) equals 436 calories, 24 g fat (16 g saturated fat), 55 mg cholesterol, 405 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

      Source: http://www.tasteofhome.com/Recipes/Banana-Cream-Cheesecake

      Bobby’s Lighter Gooey Butter Cake

      Bobby’s Lighter Gooey Butter Cake

      • 1 (18 1/4-ounce) package yellow cake mix
      • 1/2 cup reduced-fat buttermilk
      • 1 egg, lightly beaten
      • 1 tablespoon canola oil

      • 1 (8-ounce) package reduced-fat cream cheese (Neufchatel)
      • 3/4 cup confectioners’ sugar
      • 1/4 cup plain low-fat (2%) Greek-style yogurt
      • 1 large egg, at room temperature
      • 1 teaspoon vanilla extract
      • 1 teaspoon melted butter


      Preheat the oven to 350°F. Spray a 9 x 9-inch baking dish with nonstick spray.

      Place the cake mix in a large bowl. Whisk together the buttermilk, egg, and oil in a small bowl until blended. Add the buttermilk mixture to the cake mix, stirring just until blended. Pat the mixture into the baking dish.

      Beat the cream cheese until smooth. Beat in the sugar, yogurt, egg, vanilla, and butter. Spread over the cake mixture. Bake 40 – 50 minutes. You want the center to be a little gooey, so do not over bake.

      Nutritional Information:

      Per Serving: 279 Cal; 4 g Protein; 9 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 47 g Carb; 0 g Fiber; 28 g Sugar; 106 mg Calcium; 0 mg Iron; 406 mg Sodium; 12 mg Cholesterol

      Servings: 16
      Prep Time: 10 minutes
      Cook Time: 45 minutes

      Source: http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_gooey_butter_cake/

      Thursday, April 18, 2013

      Butterfinger Blondies

      Butterfinger Blondies

      • 1 cup butter
      • 1 cup light brown sugar
      • 1/2 cup granulated sugar
      • 2 tsp vanilla
      • 2 eggs
      • 2 1/2 cups all purpose flour
      • 1 tsp baking soda
      • 1 tsp coarse sea salt
      • 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

      1. Preheat oven to 350°
      2. Cream butter and sugars in mixing bowl.
      3. Add the vanilla and eggs and mix until incorporated.
      4. On low add your dry ingredients (flour, salt and baking soda) until just combined.
      5. Stir in your chopped Butterfinger.
      6. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
      7. Remove from oven and cool completely.

      Preparation time: 5 minute(s)
      Cooking time: 25 minute(s)


      • 1/2 cup room temp butter (1 stick)
      • 1/2 cup vegetable shortening
      • 2 1/2 – 3 cups powdered sugar
      • 1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

      1. Cream the butter and shortening together until smooth.
      2. Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
      3. Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
      4. Spread on your cooled blondies
      5. Preparation time: 5 minute(s)
      Source: http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html

      Wednesday, April 17, 2013

      Panda Bread

      The original recipe is from an Asian website called Taro Taro (which features a photo gallery of user submitted panda bread!), luckily for those of us who can’t read the site, wlteef.blogspot.com was kind enough to post a translation. The recipe is after the cut!

      Panda Bread

      • 230g bread flour
      • 70g cake flour
      • 30g sugar
      • milk + 1 yolk = 210g (I used skim milk)
      • 4.5g salt
      • 18g unsalted butter (I used 20g)
      • 4g yeast
      • 8g green tea powder dissolved in 10g boiling hot water
      • 8g cocoa powder dissolved in 8g boiling water


      1. Heat up milk and yolk to temperature of 38C. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
      2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
      3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.
      4. Add chocolate to the 75g dough and knead till the colour is even. Add green tea mixture to the 280g dough and knead till colour is even. (I did this step manually).
      5. Prove all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 – 40 minutes.
      6. Punch air out of dough and prove for another 20 – 30 minutes.
      7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (Refer to photo guide in Step (7) in TARO’s site).
      8. Fill the hollow of the eyes with 30g plain dough. (Refer to photo guide in Step (8) in TARO’s site).
      9. Roll remaining plain dough over the patterned dough. (Refer to photo guide in Step (9) in TARO’s site).
      10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears. (Refer to photo guide in Step (10) in TARO’s site).
      11. Use 70g of the green tea dough to fill up the hollow between the ears. (Refer to photo guide in Step (11) in TARO’s site).
      12. Wrap the rest of the green tea dough all around the patterned dough. (Refer to photo guide in Step (12) in TARO’s site)
      13. Place dough into a well-greased loaf pan and cover it with a lid and prove for 50 – 60 minutes in an enclosed area eg. microwave oven.
      14. Bake at 200? for 25 – 30 minutes.

      1. This is not an exact translation of TARO’s recipe because I used the bread machine to help me so the first few steps might be different from TARO’s.
      2. For Step (12), I did not wrap the green tea dough all around the patterned dough. Compare my finished product to that of TARO’s, you can see the difference.
      3. My first prove is 60 minutes, 2nd prove is 30 minutes and final prove is 60 minutes.
      4. I bake at 185C for 25 – 30 minutes.



      Makes about 18 (2-inch) squares

      for the graham cracker base:
      • 1 cup (2 sticks) unsalted butter
      • 1/4 cup firmly packed dark brown sugar
      • 1/4 cup granulated sugar
      • 1/4 cup honey
      • 1 1/2 cups whole wheat flour
      • 1 cup all-purpose flour
      • 1 teaspoon kosher salt
      • 1/2 teaspoon ground cinnamon

      for the honey marshmallow:
      • 3 envelopes unflavored gelatin (about 3 tablespoons)
      • 1 cup cold water
      • 2 cups granulated sugar
      • 1/4 cup honey
      • 2 large egg whites
      • 1/4 teaspoon kosher salt
      • 1 tablespoon vanilla extract

      for the chocolate glaze:
      • 9 ounces bittersweet chocolate, chopped
      • 3/4 cup heavy cream


      1. First, make the graham cracker base. In the bowl of an electric mixer, cream the butter, sugars, and honey until smooth. In a medium bowl, combine the flours, salt, and cinnamon. Add the dry ingredients to the mixer and beat until the dough just comes together.

      2.Wrap the dough in plastic and pat into a disc. Chill the dough for at least 1 hour and up to 2 days.

      3. When ready to bake, preheat the oven to 325°F. Line a 9  13-inch baking pan with foil or parchment paper. On a lightly floured surface, or in between two sheets of parchment paper, roll out the dough into a rectangle that just fits the prepared pan. Carefully transfer the dough to the prepared pan. Squish it to fit if it starts to tear (the dough is soft). Prick dough all over with a fork. Bake the graham cracker base until golden brown, 18 to 20 minutes. Allow the crust to cool completely before topping with the marshmallow. (The graham cracker base can be made a few days ahead; store, covered in foil, at room temperature.)

      4. While the graham cracker base cools, prepare the honey marshmallow. Place the gelatin in the cold water to bloom. In a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240°F on a candy thermometer.

      5. In the bowl of an electric mixer, whisk the egg whites and salt until soft peaks form. When the sugar mixture has come up to temperature, carefully pour it into the egg whites while whisking. Continue whisking until the mixture has cooled slightly, about 1 minute, and add the gelatin and water mixture and the vanilla. Continue whisking until the mixture begins to thicken and quadruples in volume, 5 to 7 minutes. Scrape the marshmallow onto the graham cracker base and smooth the top with a spatula. Allow the marshmallow to set for 4 hours or overnight at room temperature.

      6. To prepare the chocolate glaze, place the chocolate pieces in a bowl. In a saucepan over medium-high heat, bring the cream just to a boil. Pour the cream over the chocolate and whisk until the chocolate has melted and the glaze is smooth and shiny. Pour the glaze onto the set marshmallow and smooth with a spatula. Allow the glaze to set, about 30 minutes, before cutting into squares.

      Tuesday, April 16, 2013

      Sopapilla Cheesecake

      Sopapilla Cheesecake

      • 2 cans pillsbury butter crescent rolls
      • 2 (8oz) packages cream cheese (softened)
      • 1 cup sugar
      • 1 teaspoon vanilla
      • 1/4 cup butter (melted)
      • Cinnamon & sugar

      Unroll and spread 1 can crescent rolls on bottom of un-greased pan / 9×13 pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

      I prefer to serve it at room temperature, but I would never leave it out overnight or anything. Cream cheese is still dairy and I wouldn’t want to risk this going bad!

      100-Calorie Pumpkin Pie Tartlets

      100-Calorie Pumpkin Pie Tartlets

      • 16 (2 1/2-inch) foil baking cups
      • Nonstick cooking spray
      • 3/4 cup granulated sugar
      • 1 tablespoon cornstarch
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon ground ginger
      • 1/2 teaspoon salt
      • 2 large egg whites
      • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
      • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
      • 1 cup fat free whipped topping
      • 12 small gingersnap cookies, broken into 1/4-inch pieces


      PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

      COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

      BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

      Source: http://www.verybestbaking.com/recipes/143975/100-Calorie-Pumpkin-Pie-Tartlets/detail.aspx

      Monday, April 15, 2013

      Dana's Lemon Cake Pie

      Dana's Lemon Cake Pie

      • 1 9-inch deep dish pie crusts, I use Marie Callender's frozen. No need to defrost. No need to prebake
      • 1 1/2 cups sugar
      • 2 tablespoons butter, melted
      • 1/3 cup all-purpose flour
      • 1/4 teaspoon salt
      • 1/2 teaspoon grated lemon peel, (I usually add more)
      • 6 tablespoons fresh lemon juice, (please use fresh)
      • 3 eggs, separated
      • 1 1/4 cups milk, I use 2%


      1. Put rack on lowest position in oven.
      2. Preheat oven to 375.
      3. In a medium bowl, stir together melted butter and sugar.
      4. Stir in flour, salt, lemon peel and lemon juice.
      5. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
      6. In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
      7. Pour filling into pie crust.
      8. I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic ramekins and cook it along with the pie.
      9. Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
      10. Let cool before serving. But it's good warm too!

      Source: http://cravingcomfort.blogspot.com/2011/06/lemon-cake-pie.html

      Pineapple Pecan Cake with Cream Cheese Frosting

      Pineapple Pecan Cake with Cream Cheese Frosting

      • 2 cups flour
      • 2 cups sugar
      • 2 teaspoons baking soda
      • 2 eggs
      • 20 oz can crushed pineapple with juice
      • 1 cup chopped pecans (optional)

      • 1 stick butter, softened
      • 1 8oz cream cheese softened
      • 2 cups confectioners sugar
      • 1 tablepoon vanilla


      Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9×13 inch baking pan. Bake in a preheated 350 degree oven for abot 35 minutes or until toothpick comes out clean. Cool completely.

      Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth.

      Frost cake using all the frosting.

      Source: http://www.keyingredient.com/recipes/131374/pineapple-pecan-cake-with-cream-cheese-frosting/

      Saturday, April 13, 2013

      Mom's Texas Delight

      Mom's Texas Delight

      • 1 cup all-purpose flour
      • 1/2 cup finely chopped pecans
      • 1/2 cup butter or margarine, melted
      • 1 (8 ounce) package cream cheese, room temperature
      • 1 cup confectioners' sugar
      • 1 cup frozen whipped topping, thawed
      • 2 (3.5 ounce) packages instant coconut cream pudding mix
      • 2 cups milk
      • 3 cups frozen whipped topping, thawed
      • 1/2 cup chopped pecans


      1. Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
      2. In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
      3. In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
      4. Spread remaining whipped topping over the top, and garnish with chopped pecans.

      Source: http://allrecipes.com/recipe/moms-texas-delight/detail.aspx



      • 2 (7.06-ounce) packages DeLallo Savoiardi Ladyfingers
      • 1 pound mascarpone cheese
      • 4 tablespoons sugar
      • 4 tablespoons brandy or dark rum
      • 1 1/2 cups Demitasse DeLallo Espresso Coffee, cooled (6 shots)
      • 4 eggs, separated
      • Bittersweet cocoa powder for sprinkling
      • 2 bread loaf pans, or one 13- by 9-inch pan


      In a large bowl using an electric mixer, beat the egg yolks and sugar until thick and pale, about 5 minutes. Add the brandy and mascarpone Cheese, beat well together.

      In a separate bowl, beat the egg whites. Gently fold the beaten egg whites into the cheese mixture.

      Line the baking pan with plastic wrap completely; making sure to wrap up the sides, too.

      In a shallow dish, pour the espresso. Dip each savoiardi into the espresso for only 3 seconds. Letting the Savoiardi soak too long will cause them to fall apart. Place the soaked Savoiardi on the bottom of the lined pan, breaking them in half if necessary in order to fit.

      Spread half the mascarpone cheese mixture evenly over the savoiardi. Sprinkle cocoa on top. Arrange another layer of Savoiardi and top with remaining Mascarpone mixture and more cocoa. Arrange one final layer of Savoiardi on top and sprinkle generously with cocoa.

      Cover the Tiramisu with plastic wrap and refrigerate for at least 4 hours, up to a day, before serving.

      Because you lined the pan with plastic wrap, when you go to serve the tiramisu, first turn the pan over onto your serving dish. The tiramisu will come out upside down, peel away the wrap to display the beautiful layers. Before serving, sprinkle with cocoa shavings.

      Serves 9

      Source: http://www.delallo.com/recipes/tiramisu

      Friday, April 12, 2013

      Swedish Meatballs

      Swedish Meatballs Ingredients: For the meatballs: 1 large yellow or white onion, peeled, grated (through a cheese grater) 2 tablespoons butter 2/3 cup milk 4-5 slices of bread, crusts removed, bread cut into pieces 2 eggs 1 pound ground pork 1 1/2 pounds ground beef (80/20) 2 teaspoons salt 1 teaspoon ground nutmeg 1 teaspoon allspice 2 teaspoons black pepper For the sauce: 6 tablespoons butter 1/3 cup flour 1 quart beef stock 3/4 cup sour cream Salt 2 to 4 Tbsp of Lingonberry, cranberry, or boysenberry jelly, more or less to taste (optional) Instructions:

      Thursday, April 11, 2013

      Hot Cocoa on a Stick

      Hot Cocoa on a Stick

      Yields 25 – 36 blocks (Depending on how big you cut them. I got 25 blocks.)

      • ½ cup heavy cream
      • 14-ounce can sweetened condensed milk (1 1/4 cups)
      • 3 cups semisweet chocolate (chopped chocolate bars or chips)
      • 3/4 cup unsweetened baking chocolate
      • wooden sticks (I used coffee stir sticks)


      1. Line an 8″ x 8″ pan with parchment paper. Heat the cream and condensed milk over low heat until steaming.
      2. Remove from the heat and add the chocolate; allow it to gently melt.
      3. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny.
      4. Pour the chocolate mixture into the pan; shake the pan gently to level.
      5. Smooth surface with spatula.
      6. Set aside overnight to slowly set up. (I set mine on the counter overnight, then I popped it in the fridge the following morning to firm it up.) Run a knife around the edge of the pan and turn out onto a clean cutting surface. Slice into 1 ¼” cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
      7. Stick a wooden stick into the center of each block.
      8. Swirl into hot milk.
      9. Add marshmallows if desired. Enjoy!

      Source: http://www.intimateweddings.com/blog/hot-cocoa-on-a-stick-diy-wedding-favors/

      *** In A Pan III

      *** In A Pan III

      • 1/2 cup margarine, melted1 cup chopped pecans
      •  1 1/2 cups graham cracker crumbs
      •  1 (8 ounce) package cream cheese
      •  1 cup confectioners' sugar
      •  4 cups frozen whipped topping, thawed
      •  1 (3.9 ounce) package instant chocolate pudding mix
      •  1 (3.4 ounce) package instant vanilla pudding mix
      •  3 cups milk
      •  1 (1 ounce) square unsweetened chocolate, melted


      1. Preheat oven to 350 degrees F (175 degrees C).
      2. To Make Crust: In a medium bowl, mix together margarine, pecans and graham cracker crumbs. Pat into a 9x13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool completely.
      3. In a medium bowl, beat together cream cheese and confectioners sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture into graham cracker crust.
      4. Prepare chocolate and vanilla puddings with milk as per package directions. Allow pudding to set before pouring on top of the cream cheese layer. Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.
      5. Cover and refrigerate for about an hour. For leftover pie, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw; keep rest frozen.
      Source:  http://allrecipes.com/recipe/sex-in-a-pan-iii/detail.aspx

      Wednesday, April 10, 2013

      Orange Cream Freezer Dessert

      With its bold orange taste and cool smooth texture, this appealing ice cream dessert is crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. Plus, it serves a bunch..

      Orange Cream Freezer Dessert

      MAKES: 48 servings


          3-1/2 quarts vanilla ice cream, softened
          4 cups graham cracker crumbs
          1 cup butter, melted
          3/4 cup sugar
          2 cans (12 ounces each) frozen orange juice concentrate, thawed

      1.     In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
      2.     In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
      3.     Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each).

      "Ho Ho" Cake

      "Ho Ho" Cake

      For the cake:
      • 1 box of your chocolate cake mix, plus the ingredients called for on the box or use your favorite chocolate cake recipe

      1. Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray, set aside. Prepare chocolate cake according to package directions. Pour batter into prepared pan and spread around until it's even. Bake for 15-20 minutes.

      Remove cake and let cool for 30 minutes. While cake is cooling, prepare the middle layer.

      For the middle layer:
      • 1/2 cup butter, softened
      • 1/2 cup vegetable shortening
      • 4 cups powdered sugar
      • 2-3 tablespoons milk

      Cream butter and shortening in a large mixing bowl. Gradually add remaining ingredients and beat until mixture is thick, combined, and spreadable. Spread in an even layer on the chocolate cake. Set in the freezer for 15 minutes while you make the chocolate glaze.

      For the chocolate glaze:
      • 1/2 cup butter
      • 1/2 cup cocoa powder
      • 2 cups powdered sugar
      • 2-4 tablespoons milk

      In a medium size pot, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and mix in the powdered sugar and milk. Remove cake from freezer and evenly frost with the glaze. Store in the refrigerator.

      Peanut Butter Pound Cake

      Peanut Butter Pound Cake

      • 1 cup butter, softened
      • 2 cups sugar
      • 1 cup light brown sugar, lightly packed
      • 1/2 cup peanut butter, creamy or crunchy
      • 5 eggs, room temperature
      • 1 tbsp vanilla
      • 3 cups flour, all purpose
      • 1/2 tsp baking powder
      • 1/2 tsp salt
      • 1/4 tsp baking soda
      • 1 cup milk, whole or low fat


      1. Preheat the oven to 325°. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside. Update: A couple people have commented that their cake overflowed while baking. This recipe makes a large cake and I used a large tube pan. Only fill your bundt/tube pan up about 3/4 full. Don't let the extra batter go to waste though, make some muffins or a small loaf.
      2. In a large bowl, mix flour, baking powder, salt and baking soda. Set aside.
      3. On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla.
      4. Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely.
      5. Pour the batter into the prepared pan and bake for 60 - 70 minutes. Start checking to see if it is done at 60 minutes using a wooden toothpick. Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean, the cake is done.
      6. Remove from the oven and let it sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack.
      7. Dust with powdered sugar or frost as desired.
      8. Note that this recipe makes a large cake. For smaller pound cakes, use loaf pans or even mini bundt cake molds. Adjust the cooking time accordingly since they will not need as much time to bake.

      Peanut Butter Frosting Recipe

      • 1/2 cup butter, softened
      • 1 cup peanut butter, creamy
      • 2 cups powdered sugar
      • Milk (amount varies based on consistency desired)


      1. Cream butter and peanut butter.
      2. Add powdered sugar and milk while mixer is set on low. Add the milk one tablespoon at a time until you are happy with the consistency.
      3. Pour over the top of the cake.
      For Chocolate Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mixture. Proceed with the rest of the instructions.

      Don't worry if the frosting is too thick or thin, just add small amounts of milk to thin, or powdered sugar to thicken.

      Decorating Suggestions:

      Jazz up your peanut butter pound cake by:

      Chopping up peanuts and sprinkling on top.
      Drizzling melted chocolate chips on top of the frosted cake.

      How to prepare a cake pan

      One of the keys to a successful cake is preparing the pan correctly. Everyone has had a cake stick at one time or another and it is not fun.

      1. Make sure your cake pan is completely clean. Using a paper towel or a piece of wax paper, spread a layer of shortening on the inside of the pan. Coat the entire inside of the pan, including any crevices found on fancier pans. Don't forget the center of tube/bundt pans.
      2. Pour in a generous amount of flour and carefully spread it around the entire pan. You'll need to roll the pan around a lot. Do this over the sink because the flour will spill out. Tap pan to get flour to spread around. To get the center of tube pans, pour a little flour on your hand and sprinkle where needed. Tap out excess flour.
      3. Make sure that every area is covered. If you miss a spot, just use your finger to add a little shortening and tap the pan to cover with flour. If there is a corner where there is too much flour, tap it out so the cake does not bake with a lump of flour in one corner.
      Even if your pan says it has a non-stick coating, take the time to prepare it. Cakes tend to stick to any pan. There are other things people use, like sprays, or the wrappers from sticks of butter, but after many years of baking, the method above has never let me down.

      Source: http://glimmertwinfan.hubpages.com/hub/Peanut-Butter-Pound-Cake-Recipe

      Friday, April 5, 2013

      Lemony White Chocolate Cheesecake

      Lemony White Chocolate Cheesecake

      • 1-1/4 cups all-purpose flour
      • 2 tablespoons confectioners' sugar
      • 1 teaspoon grated lemon peel
      • 1/2 cup cold butter, cubed

      • 4 packages (8 ounces each) Philadelphia® Cream Cheese, softened
      • 1-1/4 cups sugar
      • 10 ounces white baking chocolate, melted and cooled
      • 2 tablespoons all-purpose flour
      • 2 tablespoons heavy whipping cream
      • 2 tablespoons lemon juice
      • 2 teaspoons grated lemon peel
      • 2 teaspoons vanilla extract
      • 4 eggs, lightly beaten
      • White baking chocolate curls and lemon peel strips, optional


      Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.

      In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack.

      In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

      Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.

      Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. Yield: 12 servings.

      Source: http://www.tasteofhome.com/Recipes/Lemony-White-Chocolate-Cheesecake

      Vanilla Pecan Pie

       photo: mccormick.com

      Vanilla Pecan Pie

      • 1 refrigerated pie crust, (from 14.1-ounce package)
      • 1 package (8 ounces) cream cheese, softened
      • 3 eggs, divided
      • 3/4 cup sugar, divided
      • 4 teaspoons McCormick® Pure Vanilla Extract, divided
      • 1/2 cup light corn syrup
      • 3 tablespoons butter, melted
      • 1/4 teaspoon salt
      • 2 cups pecan, pieces, toasted


      Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

      Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

      Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

      Source: http://www.mccormick.com/Recipes/Dessert/Vanilla-Pecan-Pie

      Thursday, April 4, 2013

      Pineapple Avocado Smoothies

      photo: babble.com

      This quick smoothie could not be easier. With just two ingredients (not counting the ice) it takes two minutes to whiz up in the blender, and its pale green hue makes it perfect for St. Patrick’s day. With the fiber and other nutrients that come from the whole fruit, and heart-healthy fats provided by a fresh, ripe avocado, it makes a great breakfast, lunch or after-school treat, and a creamy, sweet-tart alternative to green beer for the kids (and grown-ups).

      Pineapple Avocado Smoothies

      • 1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
      • 1 20-ounce can pineapple chunks in juice
      • 2 cups ice


      In blender container, combine avocado, pineapple plus its juice and ice; whirl until smooth.

      Add sweetener of choice if desired. Serves 4.

      Source: http://www.babble.com/best-recipes/healthy-st-patricks-day-snacks-avocado-pineapple-smoothie/

      Wednesday, April 3, 2013

      Parmesan Twists

       photo: delallo.com

      Parmesan Twists

      • 1/4 cup Delallo Organic Unfiltered Extra Virgin Olive Oil,
      • DeLallo Coarse Sea Salt
      • 1 clove garlic, cut in half
      • 1 (7-ounce) sheet store-bought puff pastry
      • 1/2 cup DeLallo Grated Parmesan


      Preheat oven to 350˚F.

      Lay the puff pastry out flat and rub with the cut sides of the garlic.  Brush the pastry with the olive oil and sprinkle with coarse salt. Next, cut the pastry into 12 even strips, about 1-inch thick. Sprinkle the strips with the grated Parmesan. Twist and place on a baking sheet lined with parchment paper.

      Bake for 8 minutes or until puffed and golden.

      Makes 12 twists

      Source: http://www.delallo.com/recipes/parmesan-twists

      Chocolate, Caramel Peanut-Butter Rice Krispies Treats

      Chocolate, Caramel Peanut-Butter Rice Krispies Treats

      • 3 tablespoons butter
      • 10-ounce bag marshmallows or mini-marshmallows
      • 1 tablespoon vanilla
      • 7 cups Rice Krispies cereal
      • 14-ounce bag unwrapped caramels
      • 2 tablespoons water
      • 1½ cups peanut butter, divided use
      • 12-ounce bag semisweet or dark chocolate


      Butter a 9- by 13-inch pan. Also butter the pot and utensils you will be using to melt the marshmallows.

      Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted. When completely melted and smooth, stir in vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be very sticky. Pour into buttered pan. Coat hands with butter and press in mixture firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely blended. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator.

      Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.

      Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

      Source: http://www.keyingredient.com/recipes/1872090/chocolate-caramel-peanut-butter-rice-krispies-treats/

      Tuesday, April 2, 2013

      Cream Cheese Brownies

      Cream Cheese Brownies

      Makes 16 2-inch brownies

      • 2/3 cup unbleached all-purpose flour
      • ¼ teaspoon table salt
      • ½ teaspoon baking powder
      • 2 ounces unsweetened chocolate
      • 4 ounces bittersweet chocolate or semisweet chocolate
      • 1 stick unsalted butter (4 ounces)
      • 1¼ cups granulated sugar
      • 2½ teaspoons vanilla extract
      • 3 large eggs
      • 8 ounces cream cheese at room temperature
      • 1 egg yolk


      1. Adjust oven rack to lower-middle position, and preheat oven to 325 degrees. Whisk flour, salt, and baking powder in a small bowl; set aside. Coat an 8-inch-square baking pan with cooking spray, and, fit an 8-by-16-inch sheet of aluminum foil in bottom of pan. (Foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) Coat foil with cooking spray.

      2. In a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (Alternatively, melt chocolate and butter in microwave oven.) Remove melted chocolate mixture from heat; whisk in 1 cup sugar and 2 teaspoons vanilla; then whisk in 3 eggs, one at a time, fully incorporating each before adding the next. Continue whisking until mixture is completely smooth. Add dry ingredients; whisk until just incorporated.

      3. In a small bowl, beat cream cheese with remaining ¼ cup sugar, ½ teaspoon vanilla, and egg yolk until of even consistency.

      4. Pour half the brownie batter into prepared pan. Drop half the cream cheese mixture, by spoonfuls, over batter. Repeat layering and swirling with remaining brownie batter and cream cheese filling. Use blade of a table knife or a spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect.

      5. Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.

      6. Cool brownies in pan on a wire rack for 5 minutes. Use foil sling handles to lift brownies from pan. Place brownies on wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. (To hasten cooling, place brownies in the freezer for about 1½ hours.) Cut into squares and serve. (Do not cut brownies until ready to serve. Whole bar can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.)

      Knowing when to remove a pan of brownies from the oven is the only difficult part about baking them. If you wait until an inserted toothpick comes out clean, the brownies are overcooked. But if a toothpick inserted in the middle of the pan comes out with fudgy crumbs, remove the pan immediately. If you are a nut lover, you can stir 1 cup toasted walnuts or pecans into the brownie batter. To melt the chocolate and butter in a microwave oven, microwave chocolate alone at 50 percent power for 2 minutes. Stir chocolate; add butter; and continue microwaving at 50 percent for another 2 minutes, stopping to stir the mixture after 1 minute. If chocolate is not entirely melted, microwave an additional 30 seconds at 50 percent power.

      Source: http://www.crumblycookie.net/2008/02/17/cream-cheese-brownies/

      Brownie-Mallow Bars

      Brownie-Mallow Bars

      • 1 (19.8 ounce) package brownie mix
      • 1/2 cup vegetable oil
      • 1/4 cup water
      • 2 eggs
      • 1 (10.5 ounce) package miniature marshmallows
      • 2 cups semisweet chocolate chips
      • 1 cup peanut butter
      • 1 tablespoon butter
      • 1 1/2 cups crispy rice cereal


      1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
      2. Mix brownie mix, oil, water, and eggs in a large bowl until smooth; spread into prepared baking dish.
      3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Sprinkle marshmallows over brownie and continue baking until slightly melted, about 3 minutes more. Remove from oven and cool completely.
      4. Heat chocolate chips, peanut butter, and butter in a saucepan over low heat; cook and stir until smooth. Remove from heat and stir in rice cereal. Spread over cooled brownies. Refrigerate until firm; slice brownies to serve.
      Source: http://allrecipes.com/recipe/brownie-mallow-bars-2/detail.aspx

      Easy Apple Crumble with Vanilla Custard Sauce

      Easy Apple Crumble with Vanilla Custard Sauce

      • Apples - 500gm (about 2-3 medium-sized apples)
      • Wheat flour / atta - 1 cup
      • Salted butter - 100gm + a bit for greasing
      • Sugar - 2tbsp + 2 tbsp
      • Salt - a pinch
      • Lemon juice - a few drops (optional)
      • Cinnamom stick - 1 (optional)


      1. Wash peel and chop the apples. Add a few drops of lemon juice to prevent browning. Mix in 2tbsp sugar and cook on a low fire until soft and mushy. Set aside to cool.

      2. Mix salt and 2tbsp sugar with the flour. Lightly mix in the butter without kneading until you get a mixture that resembles bread crumbs.

      3. Grease a pie dish/cake tray with butter. Lay the cooked apples evenly. Add the flour mixture evenly on top and press down gently. Sprinkle sugar on top.

      4. Bake in a pre-heated oven at 180C for 25-30 mins.


      Serve warm with chilled vanilla custard sauce (recipes below).

      There are two options for the sauce. An eggless version and a slightly easier version with egg. I make the one with the egg but you pick depending on whether you cook with eggs or not.

      Vanilla Custard Sauce (with egg)

      Beat with a fork, 1 egg yolk with 1 teaspoon cornflour and add 2 tablespoon sugar with that. Add one cup warm milk and beat well again. Cook on a low fire stirring constantly until pouring custard consistency. Add 1/2 tsp vanila essence, cool, chill and serve with warm apple crumble.

      Vanilla Custard Sauce (eggless)

      Blend vanilla flavoured custard powder with 1.5 cups of milk and 4 tbsp sugar (adjust to taste). Cook on a low fire until pouring consistency. Cool, chill and serve with warm apple crumble.

      I don't bother with triangular shaped pieces. Just pile them on, top up with the sauce and dig in!

      Source: http://www.cookingandme.com/2009/07/easy-apple-crumble-with-vanilla-custard.html

      Monday, April 1, 2013

      Pan Fried Chicken Recipe with Cauliflower in a Mustard Lemon Sauce

      Pan Fried Chicken Recipe with Cauliflower in a Mustard Lemon Sauce

      • 8 chicken breast minute steaks, 3 ½ oz each
      • 1 cauliflower, about 1 ¾ lbs, trimmed
      • 1 garlic clove, thinly sliced
      • ¼ cup slivered almonds, toasted
      • 2 tablespoons flat leaf parsley, chopped
      • 1 tablespoon wholegrain or Dijon mustard
      • 3 oz unsalted butter, chopped
      • 2 tablespoons olive oil
      • 1 lemon cut into 6 wedges


      Preheat the oven to 390 degrees F.

      Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.

      Roast for 20 minutes or until golden.

      Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.

      Transfer to a plate and cover to keep warm.

      Melt the butter in a small pan over a medium low heat. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.

      Bring to a simmer then season to taste and remove from the heat.

      Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.

      (Serves 4)

      Source: southernfriedchickenrecipe.com

      Rolo Cookies

      Rolo Cookies

      • 1 pkg. Rolo's
      • 1 box Devils Food Cake mix
      • 2 eggs
      • 1/3 c. oil


      Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

      Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

      Sprinkle with powdered sugar, if desired.

      Source: http://www.sixsistersstuff.com/2011/07/rolo-cookies.html